Summer Salad Series: Beets!

Happy Friday, all!  Here is the last salad in the Summer Salad Series: roasted beets with blood orange and arugala.  We make this last night and it was so hearty and filling, we didn't even need anything else! (Except for maybe a large square of super-dark chocolate for dessert.) The preperation was pretty quick and easy because we had already roasted and peeled the beets over the weekend. I would have to say that this is my favorite of the three salads we made this week.  It's definitely got some unique flavor-mixings!  Have a great weekend, everyone!

The color of this salad is GORGEOUS!!

Ingredients:

2 red roasted beets

1 golden/white roasted beet

2 blood oranges + juice from 1/2 a blood orange

2 cups of arugula

1 handful of shaved fennel

1 handful of fresh chopped mint

1 handful of fresh chopped cilantro

1/2 cup of feta cheese (or more!)

handful of chopped kalamata olives

Olive oil

Preperation:

After chopping the beets, add the arugula, olives, fennel and cilantro.  Toss with olive oil and the blood orange juice.  Plate and top with the feta cheese and mint.  Enjoy!